Big on nutrition and flavor, microgreens can be grown cost-effectively at home, in a tiny space with simple supplies. If you have a sunny windowsill, a shallow container, some potting mix, and suitable seeds, you’ve got all the essentials for growing your own microgreens. Also known as “vegetable confetti,” microgreens are sometimes confused with sprouts — germinated seeds that are eaten root, seed, and shoot.
Microgreens, however, include a variety of edible immature greens, harvested with scissors less than a month after germination, when the plants are up to 2 inches tall. The stem, cotyledons (or seed leaves) and the first set of true leaves are all edible. Salad greens, leafy vegetables, herbs and even edible flowers can be grown as microgreens, though some varieties are better suited than others. Seeds such as broccoli, cauliflower, cabbage, mustard, chia, sunflower, or buckwheat — are among the easiest-to-grow varieties of microgreens — in a single container. You can easily grow different seeds in several containers, and mix your microgreens after harvesting.
Tonight’s webinar is with Ali Rutherford of Rainbow Ali, who has commercially grown microgreens for many years. She will run through the best techniques, crops, and practices to deliver bountiful and nutrition filled microgreens into your home. Ali will also talk about producing zero waste as part of a permaculture lifestyle.
- Meeting ID: 814 9952 4472
- Passcode: 759374
- Find your local number here
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